Description
Classic French Onion Soup is a rich, comforting dish featuring caramelized onions simmered in a flavorful beef broth, topped with toasted baguette slices and melted Gruyère and Parmesan cheeses. Perfect for a warming appetizer or light meal.
Ingredients
Scale
Soup
- 2 tablespoons olive oil
- 6 medium yellow onions, sliced
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 8 cups beef broth
- 1/4 cup dry sherry (optional)
- 1 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Soup Topping
- 8 slices French baguette
- 2 tablespoons olive oil
- 4 slices Gruyère cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Caramelize Onions: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the sliced onions and cook, stirring occasionally, until tender, about 7 minutes. Reduce heat to medium-low and continue to cook, stirring every 3 to 5 minutes, until caramelized and golden brown, about 25 minutes.
- Add Butter and Garlic: Stir in 2 tablespoons butter and 1 tablespoon minced garlic. Cook for 2 minutes until the butter melts and the garlic is fragrant.
- Simmer Soup: Pour in 8 cups beef broth and 1/4 cup dry sherry, if using. Season with 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer, then reduce heat to medium-low and simmer for 30 minutes.
- Toast Baguette Slices: While the soup simmers, preheat your oven broiler with the rack 8 inches from the heat source. Brush both sides of the baguette slices with olive oil. Arrange on a baking sheet and broil for 3 minutes per side or until golden brown, watching closely to prevent burning.
- Assemble Bowls: Preheat the broiler again if necessary. Place 4 oven-safe bowls on a baking sheet. Ladle the hot soup into each bowl. Top each with 2 toasted baguette slices, 1 slice Gruyère, and 1/2 tablespoon grated Parmesan cheese.
- Broil Cheese: Carefully place the baking sheet under the broiler. Broil until the cheese is bubbling and lightly browned, about 3 minutes. Watch carefully to prevent burning.
- Serve: Serve immediately while the cheese is melted and bubbly.
Notes
- Use yellow onions for the best caramelization and flavor.
- Dry sherry is optional but adds depth; you can substitute with white wine or omit.
- Gruyère cheese provides the classic nutty flavor but provolone is an acceptable substitute.
- To prevent overbrowning when broiling the cheese, keep a close eye on the soup bowls.
- Leftover soup can be refrigerated and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 950 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 40 mg
